Sunday, July 10, 2011

A Couple Recipes for Us Pregnant Folks...

And anyone else who just loves sweets!

Double Chocolate Peanut Butter Ice Cream
Yum. Yum. Yum.
I've made this twice, and although it takes a little more work than regular homemade ice cream, it's totally worth it!! If you can't wait on the ice cream to freeze, it's really good as pudding! Not that I would know or anything...

Double Chocolate Peanut Butter Fudge Ice Cream

6-¼ cups Milk
2-½ cups Sugar
3/4 cup Unsweetened Cocoa Powder
1/2 tsp Pinch Of Salt
1/2 cup Cornstarch
1-¼ cups Heavy Cream
2 cups Semi Sweet Chocolate Chips
1-¼ cups Smooth Peanut Butter

In a sauce pan over medium heat, stir together 4 cups milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil. In a small bowl, stir together the remaining milk and the cornstarch. Stir until no lumps remain. Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will have the consistency of chocolate pudding. Remove from the flame.
In a small sauce pan, heat heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated. Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow directions on your ice cream maker to churn ice cream. (Fits well in a gallon freezer). Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/2 cup of peanut butter. You can heat the peanut butter in the microwave for a few seconds to soften it a bit. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream. Transfer the ice cream into a freezer safe container and fold in the remaining peanut butter. Cover and freeze until solid.

French Breakfast Puffs

 This recipe is in Pioneer Woman's recipe book. I made it this morning for breakfast. I will be making it again...mmmm. I think they taste a lot like Little Debbie "Donut Sticks", only better.

French Breakfast Puffs

3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
½ teaspoons Ground Nutmeg
1 cup Sugar
⅔ cups Shortening
2 whole Eggs
1 cup Milk
1-½ cup Sugar
3 teaspoons Cinnamon
2 sticks Butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture

I linked these recipes over at Farmchick's "Homemade by You Monday", so go check out the rest of the links!

1 comment:

  1. Oh yum.....looks awesome!! Your wish is my command.........I posted my Homemade by YOU ~ Monday linky party. Now start linking up!! Please make sure you have a link back to my blog or my button so that your readers can head on over and link up or visit the other submitters. The linky party post is BEFORE this mornings post since I had it written out to post beforehand. Hoping I didn't confuse you with my rambling! Have a great day and thanks for stopping by! :)